Smoked Trout and Shallot Quiche

Smoked Trout and Shallot Quiche 250 Author: Canadian Living Credits: Smoked Trout and Shallot Quiche 250

Mild and rich smoked trout is special enough for a festive brunch tart.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 12 shallots peeled
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 cup flaked smoked trout fillet (about 8 oz/250 g fillet)
  • 3 eggs
  • 1 cup milk
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon grated lemon rind
  • 1 pinch pepper
Cornmeal Pastry:
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon dried thyme (or 1 tsp/5 mL fresh)
  • 1/2 teaspoon finely grated lemon rind
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 3 tablespoons sour cream
  • 2 tablespoons Ice water (approx)

Method

Cornmeal Pastry: In bowl, mix together flour, cornmeal, thyme, lemon rind, granulated sugar and salt; using pastry blender or 2 knives, cut in butter until in large crumbs. Whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Wrap in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry to œ-inch (5 mm) thickness; fit into 9-inch (23 cm) quiche dish or pie plate. Fold edge under to leave 1/4 inch (5 mm) above rim; flute or crimp edge with fork. Prick all over with fork; refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; bake for 10 minutes. Let cool on rack. (Make-ahead: Cover and let stand at room temperature for up to 24 hours.)

In small roasting pan, toss shallots with oil and half of the salt. Roast in 400°F (200°C) oven, stirring once, until tender and lightly browned, about 20 minutes. Let cool; cut in half lengthwise. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Sprinkle fish and shallots in pastry shell. In bowl, whisk together eggs, milk, parsley, thyme, lemon rind, pepper and remaining salt; pour over top. Bake in 375°F (190°C) oven until knife inserted in centre comes out clean, 40 to 50 minutes. Let cool on rack for 10 minutes before serving.

Nutritional facts Per serving: about

  • Sodium 823 mg
  • Protein 14 g
  • Calories 319.0
  • Total fat 19 g
  • Potassium 334 mg
  • Cholesterol 127 mg
  • Saturated fat 10 g
  • Total carbohydrate 23 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Smoked Trout and Shallot Quiche

Login